Yami Recipes

Appam kerala style ~ Appam with yeast

2013-02-27T06:30:00.003-08:00

First i hate to name this has Appam. we call it as ஆப்பம்(aappam), in english it may be read / means burp. so without heart i call it appam now! My great grand mom used to make appam with coconuttoddy (kallu) for us. the flavor and taste of those appam is just unbeatable. forget the drowsiness after eating appam. and just for the drowsiness, we kids won't be fed appam on school days!!

On our recent trip to kerala, i had appam for break-fast and also for dinner all the 2 days we stayed. i like these soft white bowl shaped appam so much!

as the appam is in oval shaped plate, it looks in oval shape!

what i have made here is, appam with yeast. yeast is used as a substitute for toddy. usually fresh toddy should be added to the appam batter, which naturally ferments. it should be allowed to ferment for at least 8 hrs. In my experience, even if you are preparing appam without yeast, the batter should be allowed to ferment for above 16 hrs. only then you can get perfect appam's.

How to eat the appam is, sprinkle 2 or 3 tsp's of sugar in the centre of the appam and pour coconut milk/ just plain milk, let the appam soak for few seconds and eat! It will be a divine break-fast!

appam served with veg stew & milk and sugar

Appam

yields about 20 appam's

Ingredients:

Raw rice - 2 cup's (400gms)
Par boiled rice / Idly rice - 2 cup's (400 gms)
Urad dal - 1/2 cup (50 gms)
Fenugreek - 1/4 tsp
Luke warm water - 1/4 cup
Active dry yeast - 1 tsp
Sugar - 1 tsp
Rock salt / kal uppu - 1 tsp

Method:

Soak the raw rice, par boiled rice, urad dal and fenugreek in water for about 4 hours. Grind them into a very smooth and thin batter(not very thin actually). the grinding time may take from 45 minutes to 1 hour when grinded in grinder. Once the grinded appam batter is ready, transfer the batter to a clean vessel and close it with its lid and let the batter to ferment for overnight or 12 hours.

After fermentation, its time to add yeast and let it ferment for the second time. so prepare for this second fermentation, ahead of 2 hrs of preparing appam. In a small mixing bowl, mix yeast, sugar, rock salt in Luke warm water and stir well with a spoon so that the yeast get's dissolved. close the mixing bowl with a plate and let it rest for about 10-15 minutes. this is to prove the yeast for its activeness. once the yeast mixture turns frothy, add it to the fermented appam batter and stir well. Now let the appam batter ferment for the second time for about 1 and half hrs to 2 hrs. once the batter ferments. its ready to make appam.

this pic is taken after first fermentation. it actually ferments more after adding yeast!

Mix little water, if the batter is too thick. heat a appa kadaai, i use my non-stick appam pan. smear the pan with a drop of oil. with a sliced onion, just spread the oil on sides of the pan(repeat this when preparing each and every appam). Pour 2 heaped ladle full of appam batter in the center of the appa kadaai / pan and swirl the kadaai / pan, this makes the batter spreading towards the sides of the pan. close the pan with its lid. let the appam get cooked in high flame for just a minute.

if you want the centre of the appam to be thick(like in the above pics) and the sides thinner, you should add another ladle of batter, this makes the excess batter get into the center. but you have to put the flame in medium and close the appam pan. it may take more than a minute for the appam to get cooked. you can test, by touching the center of the appam. if it sticks, its not cooked! then wait for some more time.

The left over appam batter can be put back in fridge, actually it ferments again and that gives still good appam 's in the next batch. do not forget to finish up the batter in 2 day's. its not like our idly batter, which keeps good for 5-7 day's.

Notes:

if you want to prepare appam without yeast, just let the appam batter ferment for about 16 hours. take half a cup of water, add 1 tsp sugar, 1 tsp rock salt and 1/4 tsp of cooking soda and mix well. now add the mixed water to the fermented batter and mix well. let the batter rest for 30 minutes before you start making appam.

You can also add Instant yeast and add it to the batter, without proving the yeast. if using coconut toddy, add 1 cup of toddy, for this recipe.

Tomato Dosa.

2013-01-19T23:02:00.000-08:00

Instant dosa can be prepared with tomatoes. Traditionally rice is soaked overnight and then it is ground into paste with tomatoes. Here, rice flour is mixed with pureed tomato for the batter. The batter is poured onto hot pan and cooked till the dosa turns crisp. Serve tomato dosa immediately with any pickle or chutney of your choice.

Makes: around 5 Tomato Dosas.

Ingredients:

Rice Flour 1/2 Cup
Ripe Tomato 1
Green Chile 1 – 2
Cumin Seeds 1/2 tsp
Asafoetida a big Pinch
Curry Leaves 8
Salt to taste
Oil as Required

Method of preparation:

Wash, remove stem and roughly chop the green chile.
Wash and grind the tomato along with green chile into smooth paste.

In a mixing bowl, mix together rice flour, ground tomato green chile paste, cumin seeds, asafoetida, curry leaves and salt.
Add enough water to make it somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of tomato dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 6 – 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining tomato dosa batter.
Serve tomato dosa immediately with any chutney of your choice.
Notes: Make sure tomato dosa is little crisp before removing from heat.

Suggestions: If the tomato dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.
Variations: You can also add finely chopped onion and cilantro to the tomato dosa batter. Finely chopped cashews can also be added.
Other Names: Tomato Dosa

Poha Onion Chaat.

2013-01-19T22:56:00.003-08:00

Poha / Flattened rice is either roasted or fried till crisp. Here poha is mixed with finely chopped onion along with other spices and herbs for quick and tasty spicy chaat. You need to serve the poha chaat immediately as a tea time snack.
Makes: around 4 Servings of Poha Onion Chaat.

Ingredients:

Poha /Aval 2 Cups
Onion 1 Small
Tender Green Chile 1 Small (optional)
Chaat Masala 1/4 tsp
Red Chile Powder 1/2 – 1 tsp
Dalia / Roasted Gram 1 tbsp
Roasted Peanuts 2 tbsps
Lemon Juice 1 tbsp
Cilantro a few sprigs
Salt to taste

Method of preparation:

Remove stems, wash, remove seeds and finely chop the green chile (if using).
Peel and finely chop the onion.
Clean, wash and finely chop cilantro.

Heat a flat pan on medium heat, add poha.
Fry till poha is crisp. Make sure poha doesn’t change color.
Remove from heat, add oil in the same pan while its still hot, add red chile powder and salt.
Immediately add the poha to the oil and toss well to coat the poha with red chile powder.

In a mixing bowl, add chopped onion, green chile, chaat masala, cilantro, lemon juice and salt.
Mix it thoroughly to combine all the flavors.
When ready to serve, stir the poha into the prepared mixture.
Finally stir in roasted peanuts, dalia and remove onto serving bowls.
Serve poha chaat immediately.
Notes: Don’t let the poha chaat sit for more than 5 minutes in which case it becomes soggy.

Suggestions: If the chaat is too spicy, stir in more lemon juice.
Variations: Grated raw mango can be added for texture and sourness.
Other Names: Poha Chaat, Atulukulu Mixture

Bangala Dumpa Samosa.

2013-01-19T22:48:00.001-08:00

Potatoes are boiled, peeled and chopped. Oil is tempered with spices and potatoes are briefly cooked with whole spices. A soft dough is made with maida. The potato mixture is stuffed in the dough and formed into samosa. The samosa are then deep fried till golden brown and served with chaat chutney.Makes: around 5 Potato Samosa with Whole Spices.

Ingredients:

Red Potatoes 2 Large
Green Peas 1/3 Cup
Green Chiles 2 – 3
Cilantro few Sprigs
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Whole Coriander Seeds 1/2 tsp
Whole Fennel Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp + for Deep Frying

For Dough:

Maida 1/2 Cup
Ajwain a Pinch
Salt a big Pinch
Lemon Juice 1 tsp
Butter 1 Tbsp

Method of preparation:

Soak coriander seeds and fennel seeds in a tbsp or more of water for couple of minutes.
Wash, halve and boil the potatoes in enough water till potatoes are just soft but whole.
Cool the potatoes to room temperature, peel and chop up the potatoes.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.
Wash peas under fresh water and keep aside.

Heat a tbsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle and change color, add peas.
Fry till peas are soft and lightly browned.
Stir in green chiles and fry briefly.
Finally stir in chopped potatoes, soaked coriander and fennel seeds, turmeric powder and salt.
Cook on medium flame till potatoes are soft and start to fall apart.
Remove from heat, stir in lemon juice and cilantro.

In a mixing bowl, mix together maida, ajwain, butter, lemon juice and a pinch of salt into soft non sticky dough using enough water.
Keep the dough covered for around 20 minutes.
Knead the dough well and divide it into around 2 – 3 portions.
Roll each portion into around 7 inch slightly oval shaped disc.

Cut the rolled out dough in half on its smallest diameter.
Apply a drop of water to half of the straight edge.
Fold the other half to overlap and form a cone.
Press to seal the edges and fill around 3 tbsps of the prepared potato mixture in the cone.

Apply a drop of water to the open end of the cone and press it together to seal the samosa.
Repeat the same with other half of the rolled out dough.
Repeat the same process with remaining dough.

Heat oil in a wok in medium – low heat.
Test the oil by dropping a small piece of dough.
If the dough takes couple of seconds to float, the oil is ready.
Slowly drop all the potato samosa into hot oil.
Fry on both sides till the potato samosa are light golden brown.
Remove the samosa onto absorbent paper and store tight for couple of weeks.
Serve potato samosa with any of these chaat chutneys.
Notes: Make sure to fry the samosa for a good amount of time on low – medium flame.

Suggestions: If the oil is too hot, samosa turns dark quickly without cooking. For much crispier version of samosa, remove the fried samosa from heat, cool down and deep fry again till dark golden brown.
Variations: You can also add a pinch of garam masala or chaat masala to the potato stuffing mixture.

Other Names: Potato Samosa with Whole Spices, Bangala Dumpa SamosaBangala Dumpa Samosa.

Jeedipappu Putnala Pappu Laddu.

2013-01-19T22:46:00.002-08:00

Cashews are roasted till golden brown and ground into very coarse powder. The cashew powder and chopped cashews are then mixed with dalia powder and sugar. This mixture is rolled into laddu with help of ghee.Makes: around 8 Easy Cashew Roasted Gram Laddu.

Ingredients:

Cashews 1/2 Cup
Dalia / Roasted Gram / Putnala Pappu 1/3 Cup
Sugar 1/2 Cup
Ghee 1 – 2 Tbsps

Method of preparation:

Grind roasted gram into fine powder using a spice blender.
Grind sugar into fine powder and keep aside.
Warm up the ghee and keep aside.

Heat a tsp of ghee in a pan, add cashews and roast them on low flame till golden brown in color.
Cool the cashews to room temperature.
Grind half the cashews into coarse powder and very finely chop the other half.

In a mixing bowl, add cashew powder, chopped cashews, roasted gram powder, sugar and remaining ghee.
Take a small handful of mixture and roll it into lime sized laddu with help of hands.
Add another tbsp of ghee if necessary.
Repeat the same with remaining mixture.
Store the cashew laddu tight in a dry jar and they stay fresh for couple of weeks.
Notes: Make sure to roast the cashews right.

Suggestions: Add a few tbsps of milk instead of ghee to roll the laddu.
Variations: You can also add roasted white or black sesame seeds to the cashew mixture.
Other Names: Easy Cashew Dalia Laddu, Jeedipappu Putnala Pappu Laddu

Peanut Brittle.

2013-01-19T22:45:00.004-08:00

This is a quick and tasty brittle made with peanuts. Raw peanuts are roasted till golden brown and ground into coarse powder. Sugar is melted into syrup without using any water. Peanuts powder is mixed with the syrup and poured on a greased plate to harden.
Makes: around 10 (2 x2 inch) pieces of Peanut Brittle.

Ingredients:

Peanut Powder 1/2 Cup
Sugar 1/2 Cup
Sesame Seeds 1 Tbsp
Ghee few Drops

Method of preparation:

Grease a glass flat dish with ghee.
Alternatively use the counter top in the kitchen to do the same.
Sprinkle the sesame seeds on the ghee.

Roast the raw peanuts on heavy bottomed pan till golden in color.
Cool the roasted peanuts to room temperature and grind them into coarse powder using a spice blender.

Heat a heavy bottomed vessel like a thick pressure cooker on medium high heat.
Add sugar and stir till the sugar just melts without any particles left.
Immediately stir in the peanuts powder and remove from heat.
Immediately pour the mixture onto the greased plate and trowel to equally flatten the mixture.
You can also use a flat bowl greased with ghee to press the mixture uniformly.
Let the mixture cool completely to room temperature (around 5 minutes).
Break the solidified mixture into pieces or cut them into squares.
Store peanut brittle in a dry jar and it stays fresh for couple of months.
Notes: Make sure not to delay the process once the sugar melts.

Suggestions: If the sugar doesn’t melt quickly, increase the heat but make sure to stir and use a heavy bottomed vessel.
Variations: You can also look at the recipes made with peanuts here.
Other Names: Peanut Brittle.

Vegetable Idli.

2013-01-19T22:44:00.003-08:00

Idli batter is prepared with idli rawa and urad dal. Choice of raw vegetables are finely chopped. Idli batter and the chopped vegetables are layered in the idli moulds and the idlis are steamed till soft and fluffy. Serve vegetable idli with any spicy chutney of your choice.Makes: around 4 – 8 Vegetable Idli

Ingredients:

Urad Dal 1/2 Cup
Idli Rawa 1 Cup

Carrots 4 Tbsps
Bell Pepper 4 Tbsps
Cilantro few Sprigs
Green Chiles 1
Ginger 1 inch Piece
Salt to taste
Ghee a Dollop

Method of preparation:

Wash and peel carrots.
Wash the bell pepper and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the carrots, bell pepper and cilantro.
Peel and mince the ginger.
Lightly crush the ginger and green chiles with a pinch of salt.
Mix all these ingredients in a small bowl.

Soak urad dal in water for 3 – 4 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.

Grease the idly moulds with little ghee.
Place around a tbsp of the mixed vegetables in the idli mould.
Layer few tbsps of the idli batter on the vegetables.
Finally layer few tsps of the mixed vegetables on the idli batter.
Repeat the same with remaining moulds.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid them drying out before serving.
Serve vegetable idli with any spicy chutney of your choice.
Notes: Refrigerate the remaining batter for next time.

Suggestions: If the idli is still wet inside, steam them for couple more minutes to cook through.
Variations: You can also add your choice of vegetables like peas, potato, beans etc..
Other Names: Vegetable Idli

Grilled Corn Salad Recipe

2013-01-19T05:52:00.000-08:00

INGREDIENTS

4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option)

1 large red bell pepper

1 5-inch long zucchini, sliced in half lengthwise

1/2 cup chopped red onion

1/2 cup chopped cilantro

1 serrano chili pepper, seeded and minced (optional)

1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)

1/4 cup crumbly salty cheese such as feta or cotija (optional)

2 Tbsp olive oil

2 Tbsp cider vinegar or lime juice

Salt and freshly ground pepper to taste

METHOD

1 Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the corn (in their husks) and red bell pepper directly on the grill grates. (See our method for grilling corn-on-the-cob.) Cover the grill.

Turn corn occasionally, so that every part of the husk is blackened. Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.

For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.

1a - no grill version Alternatively you can prepare the vegetables on the stove-top. Shuck the corn and use a knife to remove the kernels from the cobs. If you don't have fresh corn, you can easily use frozen. Coat the bottom of a large, sturdy relatively stick-free (can use cast iron) pan with a little olive oil. Heat the pan to high. Spread out the corn kernels on the pan. If frozen, they will defrost almost immediately. Don't stir them that much, just let them cook, stirring occasionally, until they start to toast. When they get a little browned, remove them from the pan to a bowl. Lay the zucchini pieces on the pan and brown on both sides, do not over cook, remove from pan. The bell pepper does not need to be cooked, it can just be seeded and chopped fine.

2 Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.

Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.

Slice the slightly browned zucchini again lengthwise and chop into small pieces.

3 Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.

Serve cold or at room temperature.

Yield: Serves 4.

Basic Tomato Sauce Recipe

2013-01-19T05:37:00.002-08:00

INGREDIENTS

2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste

METHOD

1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.

Makes 2 1/2 cups of sauce.

Skillet Tortilla Pizza Recipe

2013-01-19T05:27:00.004-08:00

Prep time: 5 minutes
Cook time: 5 minutes

INGREDIENTS

Flour tortillas (about 8-inches diameter)
Grated mozzarella cheese
Tomato sauce
Fresh basil leaves, thinly sliced

METHOD

1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.

2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.

3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.

4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.

Serve immediately.

Yield: Each tortilla pizza serves one.

How to Grill Pizza Recipe

2013-01-19T05:24:00.003-08:00

Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket.

INGREDIENTS

Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas)
Olive oil
Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
Some flour or corn meal for dusting the cookie sheet or pizza peel

METHOD

1 Make the pizza dough or use prepared pizza dough.

2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza - tomato sauce, cheese, and anything else you wish.

3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.

8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

Slice and serve!

Homemade Pizza Recipe

2013-01-19T05:20:00.000-08:00

Prep time: 2 hours
Cook time: 30 minutes

INGREDIENTS

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

Pizza Ingredients

Olive oil
Cornmeal (to slide the pizza onto the pizza stone)

Tomato sauce (purée)
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham

Special equipment needed

A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

METHOD

Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Yield: Makes 2 10-12-inch pizzas.

ChickPea Pancakes

2010-12-28T06:11:00.000-08:00

Ingredient Name	Unit	Quantity

chick pea flour	cup	1 1/4
cayenne pepper	tsp	1/2
chopped cilantro	tsp	2
garlic cloves, minced	clove	5
ginger	oz	2
jalapenos	number	4
oil	tsp	3
salt	tsp	1/2
small red onion, very finely chopped	number	1
How to make ChickPea Pancakes

Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

Mushroom Marsala Bruschetta

2010-12-28T06:10:00.000-08:00

Ingredient Name	Unit	Quantity

Baby Bella Mushrooms Sliced	oz	8
Butter	tbsp	1
Chopped Fresh Thyme	tsp	1
Crusty Baggettte Type Bread	slice	6
Finely Chopped Fresh Parsley	tbsp	3
Gorgonzola Cheese Crumbles	cup	1/2
Olive Oil	tbsp	2
How to make Mushroom Marsala Bruschetta

Heat the oil in a frying pan and add the mushrooms. Cook the mushrooms over medium heat until they are tender and lightly browned. Add the thyme, salt and pepper, and marsala wine. Cook over high heat until the wine begins to reduce and thicken. Remove from the heat and add the butter, walnuts, and parsley. Toast the bread slices under the broiler until lightly browned on both sides. Place the bread slices on a platter and spoon the mushroom mixture unto each bread slice. Sprinkle the cheese crmbles on top of the mushroom mixture and serve.

Besan Sandwich

2010-12-28T06:09:00.000-08:00

Ingredient Name	Unit	Quantity

Bread Slices	slice	8
Coriander leaves : chopped	to taste
flour(Besan)	tbsp	5
Ghee	to fry
Green chillies(chopped)	number	2
Haldi	pinch
Onion(finely chopped)	number	1
Salt	to taste
How to make Besan Sandwich

mix besan & other ingredients other than ghee using water,make batter in such a way that it is easy to spread on the bread slice. Spread the batter in the slice & place the other slice on it.put pan on flame & place the bread slice shallow fry it using little ghee.Serve hot with tomato sauce.

Onion Sambhar

2010-12-28T06:08:00.000-08:00

Ingredient Name	Unit	Quantity

Channa dhall	tsp	2
Cilantro a small washed and finely chopped	bunch
Cooking Oil	tsp	2
Coriander seeds (Dhania)	tsp	3
Curry leaves a few	to taste
Grated coconut	tsp	3
Green chilles	number	4
Methi	tsp	1/4
Mutard	tsp	1/2
Onion	number	2
Red chillis	number	6
Salt	to taste
Tamarind paste	tsp	2
Thuvar dhall	cup	1
Tomato	number	1
Turmeric	tsp	1/4
How to make Onion Sambhar

Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside. Fry channa dhall, red chillies, dhania, methi, and little onion. Grind this mixture with tomato and coconut. Fry onions and green chillis in a pan for a few minutes, and cook this in the thuvar dhall water with salt. After it is cooked, add tamarind paste and cook for a few minutes, and finally add the masala. After this is cooked add the cooked thuvar dhall. Heat little oil in a pan, splutter mustard, and add this to the sambhar. Garnish with cilantro and curry leaves.

Moor Kali

2010-12-28T06:05:00.002-08:00

Ingredient Name	Unit	Quantity

Butter milk	cup	2
Cooking oil	tsp	2
Curry leaves a small	bunch
Green Chilles	number	6-8
Hing a small	pinch
Mustard	tsp	1/4
Rice flour	cup	1
Salt	tsp	3/4
Urad dhall	tsp	1/2
Vetha Mulaka (dried red chilles in buttermilk)	to taste
How to make Moor Kali

Make a batter with rice flour, butter milk, and salt. Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves, vetha mulaka, and green chilles, and wait for a few minutes, and then add the rice flour batter. Keep stirring until the rice flour gets cooked, usually takes about 10 minutes.

Poori Masala

2010-12-28T06:05:00.000-08:00

Ingredient Name	Unit	Quantity

Cooking Oil	to fry
Rava	tsp	3
Salt	tsp	1/4
Wheat flour	cup	2
How to make Poori Masala

Soak rava in little water for 15 minutes. Knead wheat flour, rava and salt to a fine dough. Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil.

Madhur Vadai

2010-12-28T06:02:00.000-08:00

Ingredient Name	Unit	Quantity

All purpose flour	cup	1
Besan	cup	1
Chilli powder	tsp	2
Chopped onions	to taste
Cilantro a small	bunch
Cooking Oil	to fry
Curry leaves	to taste
Ginger a small	piece
Green chilles	number	2
Hing a small	pinch
Rice Flour	cup	1
Salt	tsp	3/4
Wheat flour	cup	1
How to make Madhur Vadai

Mix all the above ingredients with little water, make small balls and deep fry in oil.

Pakoras or Bhajyas

2010-12-28T06:01:00.000-08:00

Ingredient Name	Unit	Quantity

baking powder	tsp	1/4
chickpea flour (besan)	cup	1
few leaves of cilantro and/or mint
garam masala	tsp	1
green chili, chopped	number	1
ground cumin	tsp	1/2
oil	to fry
salt	to taste
small onion (chopped)	number	1
water	cup	1/2
How to make Pakoras Or Bhajyas

Mix everything well, except water and oil. Slowly add water until you have thick paste. Heat oil for deep frying on medium-low. Carefully, dip batter in oil with tablespoon one by one. Turn and cook at both sides until golden brown. Serve hot with chutney.

Aloo Noodle Cutlet

2010-12-28T06:00:00.000-08:00

Ingredient Name	Unit	Quantity

Maida	grams	100
aloo / potato medium	number	6
hara mirch / green chillies	number	4-5
Haradhania / Coriander leaves	to taste
instant noodle pkt [Maggi / Koka]	number	1
oil	to fry
salt	to taste
How to make Aloo Noodle Cutlet

Mash boiled aloo, add haradhania, chopped haramirch and salt. Make the paste into cutlet shapes. Cook the noodles according to the instructions and keep aside. Batter maida in water into a running consistency. Roll the cutlets in maida and again roll in cooked noodles. Deep fry in oil. Server hot with tomato sauce.

Mirchi Vada

2010-12-28T05:59:00.000-08:00

Ingredient Name	Unit	Quantity

Asafoetida(kayam)	pinch	1
Bengal gram	tsp	1
black gram	tsp	1
coriander leaves	springs	1
curry leaves	springs	1
ginger	oz	2
green Chillies	oz	3
mustard seeds	tsp	1/4
oil	ml	20
onion	large	1
potato	grams	250
salt	to taste	1
How to make Mirchi Vada

Slit green chilies and remove the seeds. Mash the potatoes and add red chili powder, Garam Masala Powder, chaat masala, green coriander and salt. Mash and mix well. Divide this into equal portions. Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture. Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water. Keep the batter for about 10 minutes. Heat oil in a Kadhai. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.

Tikya Kebab

2010-12-28T05:57:00.001-08:00

Ingredient Name	Unit	Quantity

bay leaf	leaf	1
black pepper	tsp	1/4
breadcrumbs	to taste
brown cardamom	number	1
channa dhal	grams	25
egg yolk	number	1
fatless stewing steak	grams	225
fresh coriander or parsley	cup	1/2
fresh ginger, chopped	number	1
garam masala	tsp	1/2
garlic	clove	1
ghee or oil	to fry
onion, chopped	large	1/2
paprika	tsp	1/2
salt	to taste
How to make Tikya Kebab

1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water. 2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste. 3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a little water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry. 4.The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley. 5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. 6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Saggubiyam Dosa

2010-12-28T05:56:00.001-08:00

Ingredient Name	Unit	Quantity

Rice	cup	2
Saggubiyam	cup	1
How to make Saggubiyam Dosa

Soak the rice for 5hours Grind the rice in a blender and now mix the saggubiyam add some water so that the saggubiyam will soak and keep aside to ferment(1day) Add water if neccesary after 2hrs Heat the pan apply oil and pour a glass full of batter in acircular shape turn and roast on the other side also serve with chutney

Palak Pakoda

2010-12-28T05:55:00.001-08:00

Ingredient Name	Unit	Quantity

Besan	cup	1
Cumin powder	tsp	1
leaves of Palak Shread	leaf	20-30
oil	to fry
red chilli powder	tsp	1/2
Salt	tsp	1
soda	pinch
How to make Palak Pakoda

1. Take a bowl and add shreaded Palak, besan powder, cumin powder, red chilli powder, soda, salt and mix it well. 2. Add a few tsp of water and mix it well till the consistency of the batter is thick enough. 3.Heat oil in a frying pan and with ur fingers drop small clumps of batter into the oil. 4. Fry the pakodas till they become golden brown. 5. Remove them and spread them on tissue paper to absorb the extra oil. 6. Serve hot with tomato sauce (optional).